If you’re on the lookout for a cozy, hearty meal that practically cooks itself, Mississippi Chicken and Potatoes is sure to become your new go-to comfort food. This slow cooker wonder combines tender chicken, buttery baby gold potatoes, ranch and au jus seasoning, and a delightful pop of tang from pepperoncini peppers, all melding together in the juiciest, most flavorful way. With just a handful of ingredients and a few minutes of prep, you’ll have an irresistibly simple dish that’s perfect for family dinners or easy entertaining.

Mississippi Chicken and Potatoes Recipe - Recipe Image

Ingredients You’ll Need

There’s real magic in how just a few well-chosen ingredients can create such unforgettable flavor. Each element in Mississippi Chicken and Potatoes has a purpose, building delicious layers of taste, texture, and color in every bite.

Chicken (2 lbs boneless, skinless breasts or thighs): Choose thighs for richer flavor and tenderness, or breasts for a leaner meal—both work beautifully and get incredibly juicy in the slow cooker.
Ranch seasoning mix (1 packet, 1 oz): This classic blend adds herby, tangy, and savory notes that tie everything together.
Au jus gravy mix (1 packet, 1 oz): Provides a deep, savory beefiness that enhances the whole dish, even though there’s no beef involved—trust me!
Unsalted butter (1/2 cup, 1 stick): Melts into the chicken and potatoes, making the dish wonderfully rich and silky.
Pepperoncini peppers (6–8): The secret ingredient! They bring gentle heat and a tangy bite that sets Mississippi Chicken and Potatoes apart.
Baby gold potatoes (1 1/2 lbs, halved): Creamy and naturally buttery, these hold their shape and soak up all those lovely juices.
Salt and pepper (to taste): A pinch or two helps bring out all the individual flavors—just don’t overdo it with the salt, since the mixes have plenty.

How to Make Mississippi Chicken and Potatoes

Step 1: Prep and Season

Before you dive in, start by giving your chicken and potatoes a light sprinkle of salt and pepper. This little step might seem simple, but it helps wake up the flavors in every bite. Chop the potatoes into halves—it’s the perfect size for tender but substantial bites after a long, slow cook.

Step 2: Layer the Slow Cooker

Grab your trusty 6-quart slow cooker, and place the halved potatoes right on the bottom. Nestle the seasoned chicken breasts or thighs on top; stacking them ensures they cook evenly and soak up the glorious buttery juices that will form.

Step 3: Add Seasonings and Butter

Sprinkle both the ranch seasoning and au jus gravy mix evenly over the chicken. Don’t worry about mixing—everything will meld together as it cooks. Top it all with butter, cut into slices, and arrange the pepperoncini peppers across the top. These peppers will gently infuse the whole dish as it simmers away.

Step 4: Slow Cook to Perfection

Pop the lid on and set your slow cooker to low for 6–7 hours, or high for 3–4 hours, depending on your schedule. While you go about your day, Mississippi Chicken and Potatoes slowly transforms: the chicken becomes fall-apart tender, the potatoes perfectly soft, and every flavor dances together in that luscious sauce.

Step 5: Shred and Serve

When the cooking time’s up and everything smells irresistible, shred the chicken right in the slow cooker using two forks. Gently stir so the meat, potatoes, and buttery juices all mix. Serve warm—you’ll notice how irresistibly creamy and well-coated every piece becomes.

How to Serve Mississippi Chicken and Potatoes

Garnishes

A handful of fresh chopped parsley sprinkled on top lends a lovely pop of color and a hint of freshness to Mississippi Chicken and Potatoes. If you’re a fan of spice, add an extra few slices of pepperoncini for zesty flair.

Side Dishes

This dish is a hearty meal all on its own, but it pairs so well with fluffy dinner rolls or hot buttered biscuits—it’s perfect for soaking up every last drop of the sauce. If you want to lighten up the plate, a crisp green salad or some quickly sautéed green beans complement the richness.

Creative Ways to Present

Don’t be afraid to get playful! Try serving Mississippi Chicken and Potatoes in shallow bowls with extra sauce ladled on top. For a party, portion it into small ramekins for individual servings. Or pile the chicken onto crusty hoagie rolls with spoonfuls of potato and sauce for an unforgettable sandwich twist.

Make Ahead and Storage

Storing Leftovers

Once your Mississippi Chicken and Potatoes have cooled down, transfer leftovers to an airtight container and keep them in the fridge for up to 4 days. The flavors will actually deepen, making for especially satisfying next-day lunches.

Freezing

This dish freezes beautifully. Just portion cooled chicken and potatoes (with plenty of sauce) into freezer-safe containers or bags. Lay flat to save space, and label with the date. They’ll keep well for up to 2 months without losing their delicious, creamy character.

Reheating

To reheat, simply place your Mississippi Chicken and Potatoes in a microwave-safe dish and warm in one-minute bursts, stirring in between. For larger amounts, reheat gently on the stove over medium-low, adding a splash of broth or water if the sauce needs loosening. The texture remains fabulous, even after reheating.

FAQs

Can I make Mississippi Chicken and Potatoes with frozen chicken?

For food safety, it’s best to thaw chicken completely before adding it to the slow cooker. Cold or partially frozen chicken can affect both cooking time and texture, so plan ahead for the safest, most delicious results.

Are there any substitutes for pepperoncini peppers?

If you don’t have pepperoncini on hand, mild banana peppers make a great substitute and give a similar tangy note. You can also experiment with sliced pickled jalapeños if you like more heat, but the flavor will be a bit spicier.

Is it possible to make Mississippi Chicken and Potatoes dairy-free?

Absolutely! Swap out the butter for your favorite plant-based alternative. Coconut oil or vegan margarine will achieve a similar richness, so everyone at the table can enjoy this comforting meal.

Can I add extra vegetables?

You sure can. Carrots and green beans work beautifully. Add them in the last hour of cooking so they stay bright and tender, or toss in baby spinach at the end to wilt into the sauce.

What’s the best way to shred the chicken?

The chicken gets so tender it practically falls apart with two forks straight in the slow cooker. For an even easier hack, you can use a hand mixer on low—just be gentle so you don’t mash the potatoes.

Final Thoughts

If you’ve been searching for a dish that’s as easy as it is unforgettable, give Mississippi Chicken and Potatoes a try. Its deep flavors, comforting textures, and “set it and forget it” method will win you over every single time. Gather your ingredients and enjoy a cozy, flavor-packed meal that brings smiles to the table again and again!

Mississippi Chicken and Potatoes Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Mississippi Chicken and Potatoes recipe is a flavorful and comforting dish made with tender chicken, seasoned potatoes, and a savory buttery sauce. Perfect for a hassle-free dinner in the slow cooker!

Ingredients

Scale

Chicken and Potatoes:

2 lbs boneless, skinless chicken breasts or thighs
1 packet (1 oz) ranch seasoning mix
1 packet (1 oz) au jus gravy mix
1/2 cup unsalted butter (1 stick)
6–8 pepperoncini peppers
1 1/2 lbs baby gold potatoes, halved
Salt and pepper to taste

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Instructions

Prepare Ingredients: Lightly season chicken and potatoes with salt and pepper.
Layer in Slow Cooker: Place potatoes in the bottom of a 6-quart slow cooker. Lay chicken on top of the potatoes.
Season: Sprinkle ranch seasoning and au jus gravy mix evenly over the chicken.
Add Butter and Peppers: Place butter on top in slices and add pepperoncini peppers.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and potatoes are cooked through.
Shred and Serve: Shred chicken with two forks and stir gently to coat everything in the buttery juices. Serve warm.